Pumpkin isn’t just a scary face anymore.
Pumpkins dominate the fall season, their faces appearing on billboards and plastic buckets, their representatives occupying porch steps and window sills. When we think of pumpkin patches and Halloween, we have the Jack O’Lantern variety in mind. And that’s too bad. Pumpkins have become one of the few fruits, if not the only one, that has been turned from a food into a decorative device to be detailed, and then discarded.
This fall, we should look away from the ghosts and goblins, and turn our sights towards sweeter pursuits. Sugar pumpkins, also called pie pumpkins, are the sweet and tender variety. Unlike their carving cousins whose meat is stringy and moist, this variety is perfect for cooking. Instead of bats, owls, and other winged creatures of the night, pie pumpkins give us the bounty of fall, from pumpkin bread and pumpkin waffles, to pumpkin soufflé and pumpkin rolls. And these examples are just that: examples. Pumpkin can spice tea and coffee, create muffins and its accompanying butter, or calmly meld into soups and risotto.
Here is just one idea to transform your pumpkin from a fleeting face into a fancy feast.
Buttermilk Pumpkin waffles
PREP TIME: 10 minutes
COOK TIME: 5 minutes
YIELD: 12 Waffles
WHAT TO GRAB:
2 1/2 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
2 1/2 cup shaken buttermilk
4 tablespoons melted butter
1 cup fresh (recipe here) or canned pumpkin puree
Confectioners’ sugar (optional)
HOW YOU DO IT:
1. Preheat the waffle iron to the desired setting.
2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm!